vegetarian cottage pie

This easy Vegetarian Cottage Pie recipe is filled with goodness, is wonderfully hearty and totally delicious. Comfort food that’s so good and full of flavour and texture, even meat eaters will love this dish.

Vegetarian Cottage Pie

tsp Olive oil

Onion (Finely chopped)

Cloves garlic (Peeled and crushed)

Carrots (Finely chopped)

Celery sticks (Finely chopped)

250 g Chestnut mushrooms (Finely chopped)

tbsp Flour

thyme

rosemary

tsp black pepper

lentils

tbsp Tomato purée

750 ml Vegetable stock

tbsp Marmite

tbsp Henderson's Relish

kg White potatoes

tbsp Butter

Sea salt and black pepper

Heat the oil in a saute pan, oven a medium heat. Add the onions, garlic, carrots and celery and fry for 5 minutes.

Add the mushrooms in for another 5 minutes.

Add the flour, thyme, rosemary, pepper and fry for 3-5 minutes until everything is well coated.

Add in the lentils, tomato purée, stock, Marmite and Henderson&#39;s Relish. Cook for 30 minutes until the sauce is rich and thick.

Meanwhile, boil up the potatoes until soft enough to mash. Mash with butter and salt and pepper.

Top the base with the mash potato, then smooth over with the back of a fork to create grooves. Bake at 200C for 20-25 minutes until golden and crispy.

This savory Vegan Cottage Pie Cupcake is a veganized – and slightly fancified – version of a classic cottage pie or shepherd’s pie. Buttery mashed potatoes with just the slightest crisp encase a beefy plant-based mince and veggie filling that pours into your mouth at the first bite. This vegetarian and dairy-free appetizer recipe is easy to put together with a wow-factor that belies its simplicity.

Mini Vegan Cottage Pie Cupcakes

easy vegan mashed potatoes

+ 2 Tbsp warm water

Tbsp all-purpose flour

yeast

soy sauce

Worcestershire

onion powder

tsp mustard

celery salt

lb. Beyond Beef (or 2 Beyond Burgers

PREP: If you haven’t already, make your mashed potatoes and set them aside to cool.

MAKE THE GRAVY: Whisk all ingredients together in a bowl and put off to the side until you’re ready for it.

MAKE THE FILLING: In a large saute pan, begin browning the beef(less) ground over medium-high heat for about five - seven minutes. When browned, add vegetables + gravy and  mix. Lower the heat to medium-low. Let the mixture simmer for about 3-5 minutes until the sauce thickens a bit. Then, remove from heat and let the filling cool for about 10-15 minutes, until it's not too hot to touch. While that cools, preheat your oven to 400F.

ASSEMBLE THE CUPCAKES: Fill a non-stick muffin tin about ¾ full with the mashed potatoes. Use the back of a spoon to press the mashed potatoes gently but firmly to create a divot in the middle. Place a 1-2Tablespoons of the filling in the divot. Press down lightly with the back of the spoon so it’s evenly spread inside the muffin but not spilling out onto the tin. Finally, pipe (or spoon) the mashed potato “lid” onto your cupcakes. You want your lid to rest on the inside of the potato wall and not sticking to the muffin tin itself.

BAKE: Place the muffin tin in the preheated oven and cook for 35-40 minutes (until tops are nicely browned and see you see a good crust formed on the side). Let them cool no less than 30 minutes before removing from the muffin tins and serving warm!

STORAGE + REHEATING: These savory cupcakes can be stored in an airtight container in the fridge for up to a week or the freezer for up to 6 weeks. Reheat on a baking sheet at 375 until warmed through.

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Vegetarian Cottage Pie

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Top 2 vegetarian cottage pie recipes from across the web

The most viewed vegetarian cottage pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Cottage Pie

Mini Vegan Cottage Pie Cupcakes

The most viewed vegetarian cottage pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine